Spring produce - strawberry and rhubarb.
2 cups water
1 ½ cups chopped rhubarb (fresh or frozen)
1 ½ cups chopped strawberries
⅓ cup uncooked quinoa
½ teaspoon ground cinnamon
⅛ teaspoon salt
¼ cup sugar
¼ cup granulated Splenda®
½ teaspoon lemon zest
1 Tablespoon cornstarch
¼ cup water
1 - 5.3 ounce container nonfat plain Greek yogurt
1 tablespoon granulated Splenda®
1 teaspoon vanilla extract
⅓ cup chopped strawberries
1. In a medium saucepan, combine water, rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, reduce heat and simmer for 25 minutes.
2. Stir in sugar, Splenda® and lemon zest. Whisk cornstarch with ¼ cup cold water in small bowl. Stir into quinoa mixture, return to a simmer, and cook for 1 minute, stirring constantly.
3. Remove from heat, and divide evenly into 6 - 1 cup serving bowls. Refrigerate for at least one hour.
4. Before serving. Mix yogurt, Splenda®, and vanilla extract, and top each pudding with about 2 Tablespoons of yogurt, then with 1 Tablespoon chopped strawberries.
Total Fat: 1 g
Saturated Fat: 0 g
Sodium: 60 mg
Total Carbohydrate: 22 g
Dietary Fiber: 2.5 g
Protein: 5 g)>>
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